5 (8 oz.) pkgs. cream cheese, softened
6 eggs
1 1/2 c. sugar
6 tbsp. flour
2 c. sour cream
2 tbsp. vanilla extract

In large bowl mix all ingredients until smooth, about 5 to 10 minutes. Pour into greased springform pan; refrigerate 2 hours. Bake at 350 degrees for 1 hour. Turn off heat and leave in oven with door open for about 2 hours to prevent cracking. Refrigerate overnight. Top with favorite topping or enjoy as is. Serves 16 to 20.

PINEAPPLE CHEESE CAKE TOPPING:

2 c. sour cream
6 tbsp. sugar
2 tbsp. vanilla extract
1 (15 1/2 oz.) can crushed pineapple, drained
Cinnamon

Mix all ingredients together. Spread on cooled cheese cake. Sprinkle with cinnamon. Bake at 350 degrees for 15 minutes. Chill thoroughly before serving.